English
Mangoes are an overwhelmingly popular fruit on Miyakojima. Some people are so captivated by their deliciousness that they travel to Miyakojima every year just to eat them. Starting in 2022, the rescape will be serving mangoes grown by Takeshi and Sayaka Nishikawa of Tsumma Farm Miyakojima for breakfast (for approximately one month from late June until the harvest is over).
Fulfilling his dream of growing mangoes, he moved to Miyakojima, Okinawa.
Owner Takeshi Nishikawa, originally from Kochi Prefecture, worked in trade in Osaka for about 20 years. However, realizing his long-held desire to become a farmer, he enrolled in the Agricultural College on Okinawa's main island just before turning 40, where he studied agriculture for a year. After deciding to work at a mango farm he had connections with, he moved to Miyakojima in 2019.
When asked why he chose mangoes out of all the different agricultural crops available, he replied, "The first time I tried a Mexican mango, I was so shocked by how delicious it was that I wanted to grow one myself."
As a beginner at cultivation, he trained under Mr. Uechi (CEO of Utopia Farm Miyakojima), a veteran farmer who has been running a mango farm for many years, and two years ago he realized his dream of owning a farm. This season will see the first mango harvest from his farm.
"Products made honestly and grown with love do not lie. I have always taken the time and effort to treat my mangoes seriously, so they have grown to be something that people will be happy with," he said with a confident expression.
When asked why he chose mangoes out of all the different agricultural crops available, he replied, "The first time I tried a Mexican mango, I was so shocked by how delicious it was that I wanted to grow one myself."
As a beginner at cultivation, he trained under Mr. Uechi (CEO of Utopia Farm Miyakojima), a veteran farmer who has been running a mango farm for many years, and two years ago he realized his dream of owning a farm. This season will see the first mango harvest from his farm.
"Products made honestly and grown with love do not lie. I have always taken the time and effort to treat my mangoes seriously, so they have grown to be something that people will be happy with," he said with a confident expression.
Picking up a mango in the field before harvest, he said, "Every mango is just so adorable," with a gentle expression as if he were admiring a newborn baby. When asked if there were any difficulties working in the fields, he replied, "I'm just doing what I love and what I want to do, so I have never found it difficult." His deep affection for mangoes was evident from the way he spoke.
At the time of our interview, they were in the middle of bagging the mangoes to protect them from the strong sunlight and insects. They carefully bagged each one.
Enjoying Miyakojima's seasonal delicacy: mangoes for breakfast
In fact, Ken's wife, Sayaka, works at the rescape, which led to the idea of serving mangoes for breakfast.
The couple, who love mangoes, even registered their marriage on July 15th, Mango Day. What's more, Sayaka is currently pregnant and is due to give birth close to Mango Day.
"I don't think this is likely, but it would be amazing if a baby was born on Mango Day," says Sayaka, with her lovely smile.
The couple, who love mangoes, even registered their marriage on July 15th, Mango Day. What's more, Sayaka is currently pregnant and is due to give birth close to Mango Day.
"I don't think this is likely, but it would be amazing if a baby was born on Mango Day," says Sayaka, with her lovely smile.
When asked what prompted them to serve mangoes, she said, "We wanted to provide our guests with Miyakojima ingredients and contribute to the community by promoting local consumption and production. The hotel also wanted to create an enjoyable working environment, which resonated with us, so both my husband and I were happy to accept the offer."
While she's currently on maternity leave, she can't see customers' reactions to her mangoes, but her coworkers will pass them on to her. "I'd be truly happy if customers left satisfied and said, 'I've never tasted such a delicious mango!'" she said.
While she's currently on maternity leave, she can't see customers' reactions to her mangoes, but her coworkers will pass them on to her. "I'd be truly happy if customers left satisfied and said, 'I've never tasted such a delicious mango!'" she said.
About Miyakojima Mangoes
The Irwin variety is the most widely distributed mango variety in Miyakojima. Grown under the subtropical sun, it's commonly known as the apple mango because of its bright red apple-like skin. The flesh is orange and has a strong sweetness with a moderate acidity, resulting in a rich flavor. They weigh approximately 300-600g. The harvest season is approximately one month from June to July.
In addition to apple mangoes, Tsumma Farm Miyakojima also cultivates Natsukobeni, a rare new variety rarely found on Miyakojima. Harvested for approximately one month from July to August, these mangoes weigh approximately 500-700g, slightly larger than apple mangoes. Ken says, "It has a smooth texture with almost no fiber, and its appeal lies in its strong aroma without the distinctive mango flavor. Its sugar content increases easily, with some reaching a high of 18% sugar. It is mainly grown on Miyakojima, but there are very few growers, so it is rare to come across. I would like mango lovers to experience it as soon as possible."
In addition to apple mangoes, Tsumma Farm Miyakojima also cultivates Natsukobeni, a rare new variety rarely found on Miyakojima. Harvested for approximately one month from July to August, these mangoes weigh approximately 500-700g, slightly larger than apple mangoes. Ken says, "It has a smooth texture with almost no fiber, and its appeal lies in its strong aroma without the distinctive mango flavor. Its sugar content increases easily, with some reaching a high of 18% sugar. It is mainly grown on Miyakojima, but there are very few growers, so it is rare to come across. I would like mango lovers to experience it as soon as possible."
In addition to adding it to the breakfast menu for a limited time, the rescape is also selling limited quantities of Tsumma Farm Miyakojima's Irwin and Natsukobeni mangoes. Head to Miyakojima to savor the seasonal flavors that are only available at this time of year, mangoes grown with care by someone truly loved.